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Beetroot Coconut Soup

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Beetroot Coconut Soup
Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
3 large ripe beetroot (peeled)
2 large carrots (peeled)
1 large potato (peel on)
1 large onion (sliced)
2 tablespoon oil
1 tablespoon golden spice's chicken stock powder
3 cups water
1 teaspoon chilli powder
1 teaspoon salt
1⁄2 teaspoon dhana Jeeru (Cumin) powder
1⁄2 teaspoon lemon pepper
1 teaspoon ginger garlic paste
1⁄2 teaspoon ground green chillies
1 tablespoon lemon juice
1⁄2 can coconut milk
250ml fresh cream
2 tablespoon maizena (corn flour)

Garnish:
1 tin chickpeas
2 tablespoon oil
2 tablespoon tandoori masala
1⁄2 teaspoon salt
1⁄4 cup coconut flakes
dhania (coriander)



METHOD

Boil beetroot till tender. Do not drain beetroot water. Mix with chicken stock powder. Leave aside.
Cut carrots and potato into pieces and steam till tender. Leave aside.
Braise onion in oil till lightly golden.
Add spices, chilli, ginger garlic and saute for few seconds.
Add in chicken stock, lemon and all veggies. Allow to boil together for 10min.
With stick blender blitz till smooth.
Add water and allow to simmer for 15min.
Mix maizena (corn flour) in some coconut milk.
Add maizena (corn flour) mixture, coconut milk and 200ml fresh cream.
Stir continously until thickened as desired.
Remove from heat.

Wash chickpeas and toss with oil, salt and tandoori spice. Toss in coconut flakes.
Place in oven to crisp up.
Spoon soup in bowl.
Drizzle on remainder fresh cream.
Spoon on chickpeas and flakes. Garnish with dhania (coriander).

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